Candied Yams Recipe
These candied yams are the Thanksgiving side dish people ask about before the turkey is even carved: sweet potatoes baked until meltingly tender in a buttery brown-sugar glaze, spiced with cinnamon and nutmeg and finished with a pinch of salt to keep the sweetness in check. No marshmallows needed — the glaze itself is the star.
The whole dish comes together in one pan and under an hour, and it holds beautifully in a warm oven while the turkey rests, which makes it one of the easiest dishes on a crowded holiday menu.
Prep time: 15 minutes Cook time: 40 minutes Servings: 8
What You’ll Need
- 9×13-inch baking dish
- Vegetable peeler
- Sharp knife
- Medium saucepan
- Wooden spoon
For carving the turkey that goes with these yams, see our best turkey carving sets guide.
Ingredients
- 4 pounds sweet potatoes (about 5–6 medium), peeled and sliced into 1/2-inch rounds
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup chopped toasted pecans (optional)
Instructions
1. Preheat the oven. Heat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
2. Arrange the sweet potatoes. Layer the sweet potato rounds in the prepared dish, overlapping them slightly so they fit in an even layer.
3. Make the glaze. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, ginger, vanilla, and salt. Cook, stirring, until the sugar dissolves and the mixture bubbles gently, about 2–3 minutes.
4. Pour and cover. Pour the glaze evenly over the sweet potatoes. Cover the dish tightly with foil.
5. Bake until tender. Bake for 30 minutes, then remove the foil and baste the potatoes with the glaze from the bottom of the dish.
6. Finish uncovered. Bake uncovered for 10–15 minutes more, basting once, until the sweet potatoes are fork-tender and the glaze is thick and bubbling. If using pecans, sprinkle them over the top for the last 5 minutes.
7. Rest and serve. Let the dish rest for 5 minutes so the glaze thickens slightly, then serve warm, spooning extra glaze over each portion.
Tips for the Best Candied Yams
Slice evenly. Rounds of the same thickness cook at the same rate — thin slices turn to mush while thick ones stay firm. Aim for a steady 1/2 inch.
Do not skip the salt. A full teaspoon of kosher salt balances the brown sugar and maple so the dish tastes rich rather than cloying.
Make it ahead. Assemble the dish, cover, and refrigerate up to a day ahead; add 10 minutes to the covered baking time when baking straight from the fridge.
